Easiest Way to Make Homemade Tomato Mussel Stew

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Tomato Mussel Stew. Set mussels on top of fish chunks and cover pot. This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea.

Drain the tomatoes through a sieve, catching the juice. Lightly crush the tomatoes and add them to the saucepan, together with the tomato juice and the mussel fond. Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil.

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tomato mussel stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Set mussels on top of fish chunks and cover pot. This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea.

Tomato Mussel Stew is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Tomato Mussel Stew is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook tomato mussel stew using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tomato Mussel Stew:

  1. {Prepare 1 Package of Mussels in Garlic and Butter Sauce.
  2. {Make ready 1 Tbsp of Olive oil.
  3. {Prepare 1 Tbsp of unsalted butter.
  4. {Prepare 1 of Small package Prosciutto, finely diced.
  5. {Get 2 Tsp of Minced Garlic.
  6. {Prepare 1 Can of San Marzano Tomatoes.
  7. {Prepare 1/2 Cup of Marsala, fine dry.
  8. {Take 1/2 Tsp of Kosher Salt.
  9. {Get of Italian Spice Mix.
  10. {Get 1 of Shallot, finely diced.
  11. {Make ready 1/2 Tsp of Crushed Red Pepper.

Drain the tomatoes through a sieve, catching the juice. Lightly crush the tomatoes and add them to the saucepan, together with the tomato juice and the mussel fond. Add the cumin, bay leafs, lemon thyme and Pernod and bring to the boil. Combine the oil, anchovies, and garlic in a large, deep skillet.

Steps to make Tomato Mussel Stew:

  1. Finely dice the Shallot and prosciutto. Heat the butter and olive oil in a Dutch oven or Medium Pan with a tight lid, about a minute..
  2. Add the Shallot and Prosciutto and cook about 5 minutes. Prepare the Mussels in Garlic and Butter Sauce, per package directions (microwave instructions are fine and save a load of time and effort)..
  3. Add garlic, crushed red pepper, tomatoes, marsala and salt. Cook another 5 minutes on simmer, covered..
  4. Add the cooked mussels to the sauce and cook another 5 minutes on a low simmer..
  5. Serve the stew in bowls with sliced french bread to soak up the stew. Sprinkle Italian herbs, (and parmesan or shredded cheddar cheese.).

Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Before you are ready to serve the seafood stew with tomato, bring the sauce to simmer and remove the capsicum quarter. Add the mussels and vongole, cover with a lid and steam until open. Melt butter in a large saucepan over high heat; add ginger and clove-spiked lemon to pan.

So that is going to wrap this up with this special food tomato mussel stew recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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